Popular dessert that can be served either as a dessert or as an excellent accompaniment to meat dishes, liver pate and cheese. One of the numerous recipes: 1 litre (or 0.75 bottle) of white or red wine, 40 g of gelatine, 4 egg whites, 200 to 300 g of sugar depending on the acidity of the wine. Heat the wine and sugar, add the gelatine mixed with 1/16 litre cold water and dissolve in it. Mix the half-whipped egg whites with the wine and let it bubble up briefly. Filter through a cloth, pour into glasses when cold and leave to stand in the refrigerator for three hours.
Alternatively, season with brandy, paprika or pepper. When used as a dessert, it is also common to add fruits such as raspberries, raisins or peaches, which are added to the glass before the jelly is poured. Popular are sweet wines such as Beerenauslese, Madeira, Port and Sherry, but also dry wines made from Gewürztraminer, Pinot Gris, Chardonnay and Riesling. Many wineries also have wine jelly in their product portfolio. See also under wine with food.